White Chocolate Bundt Cake

White Chocolate Bundt Cake with melted chocolate and un-melted white chips in the batter.

White Chocolate Bundt Cake:
3 cups all-purpose flour, unbleached (370 g)
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. sea salt
1 cup (2 sticks) butter, softened (230 g)
2 cups Monk Fruit Sweetener with Erythritol (Granular) (400 g)
1½ tsp. pure vanilla extract
½ tsp. pure almond extract
5 large eggs, room temperature
½ cup (4 oz) white chocolate, melted and still warm
1 cup sour cream
½ cup (4 oz) white or dark chocolate chips

White Chocolate Ganache:
8 oz white chocolate, chopped
½ cup heavy whipping cream

Garnish: 
4 oz semi-sweet chocolate, chopped

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3). Grease and flour a 10-12 cup Bundt pan.

In a bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy, stopping to scrape bowl often. Add the extracts, then add the eggs one at a time, beating for 30 seconds after each addition and scraping bowl. Scrape in the melted white chocolate and beat on medium until blended.

With the mixer on low (or you can do this by hand), add the flour and the sour cream alternatively, beating until blended.

Stir the chocolate chips into the batter and scrape into the prepared baking pan. Drag a knife or scraper through to even out the batter, then bake for 40-50 minutes in a preheated oven. The top will brown. Allow the cake to cool on a rack for 15 minutes, then invert onto a wire rack to finish cooling.

White Chocolate Ganache:
In a double-boiler, simmer, slowly, 8 oz coarsely chopped white chocolate with ½ cup heavy cream, stirring frequently, until smooth. Let it cool slightly, then drizzle over the cake. As a decorative accent, melt some semi-sweet chocolate and drizzle it over the ganache.

Makes 12 servings.